Roasted Veggie Pasta Salad
Assemble all of your ingredients. Preheat oven to 350 degrees.
1
Wash and measure 2 cups of cherry tomatoes into a large bowl.
2
Wash and cut 1 cup of broccolini into bite size pieces.
3
Add to bowl, along with 1 tbsp. Sweet Basil Rub.
4
.... and 2 tbsp. olive oil. Mix well.
5
Place tomato mixture on a sheet pan or Stone Bar Pan and bake for 15-18 minutes.
6
While the veggies are cooking, prepare the vinaigrette by adding 1/4 cup olive oil to a small bowl.
7
Add 3 tbsp. balsamic vinegar,
8
1 tbsp. Dijon mustard,
9
and 2 tsp. Sweet Basil Rub. Mix well and set aside for 5 - 10 minutes.
10
Thinly slice 1/4 of a red onion.
11
Cook 2 cups of cavatappi pasta in a large pot of water. Drain well when cooked al dente.
12
Add cooked vegetables, sliced onion, and 1 can of drained and washed white kidney beans.
13
Add 1/2 cup of Parmesan cheese. Set remaining Parmesan cheese aside.
14
Add prepared vinaigrette and mix well.
15
Place on plate and top with Parmesan and olives (optional). Chicken may be added for a protein boost.
16
What you'll need
Santoku Knife
Sheet Pan
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Smooth Edge Can Opener
Stone Bar Pan
Stainless Mesh Colander
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